Hi,

Here is what you requested yelyah! It's a rich black forest cake and it's very yummy and not to hard to make if you know how to bake. 

 INGREDIENTS

250g butter

1 tabelspoon dry instant coffee( I use substitute coffee called Ecco  most of the time and it tastes just the same to me)

1 1/2 cups hot water

200g dark chocolate, chopped

2 cups sugar

1 1/2 cups self raising flour

1 cup plain flour

1/4 cup cocoa

2 eggs

2 teaspoons vanilla essence

6ooml carton thickened cream (I use a 900ml carton if i'm going to decorate it)

2 425g cans of cherries, drained

PROCEDURE

Grease a deep round 23 cm cake pan, line base and sides with paper; grease paper well.  Melt butter in saucepan, stir in combined coffee and hot water, then chocolate and sugar; stir over low heat without boiling until smooth.  Transfer to large bowl, cool to warm. Beat mixture on low speed with electric mixer; gradually beat in sifted dry ingredients in 3 lots. Beat in eggs one at a time, then essence.  Pour into prepared pan.  Bake in 150'C oven for about 1 1/4 hours.  Stand 5 minutes before turing on to wire rack to cool.  Beat cream until firm peaks form.  Trim the top of the cake to make it flat .  Split cake into 3 even layers.  Place one layer onto serving plate, top with a layer of cream and half of the cherries.  Repeat layering once more, cover the cake with the remaining cream.  Decorate with cherries and chocolate if desired.

KEEPING TIME: 3 days.

I've made this cake lots of times and it's a favourite of almost everyone!  If you try this recipe out please tell me how it tastes!  I got this recipe and a lot of others from Australian Womens Weekly magazine called Cakes and Slices, if you're looking for a good cake recipe I'd advise you to look there( And on my blog)! 

Happy baking,

Shani